Treatment of pimientos



Patented Nov. 29, 1932 UNITED STATES PATENT: OFFICE JOHN H. JONES, OFBOUND BROOK, NEW JERSEY, ASSIGNOR TO THE BEST FOODS, INC., 01 NEW YORK,N. Y., A CORPORATION OF NEW JERSEY TREATMENT OF PTMIENTOS No Drawing.

This invention relates to the preparation of pimientos for use in theproduction of food products, and, more particularly, for thepreservation of the pimientos during 5 storage and transportation.

It is the usual practice in the preparation of pimientos to put themthrough a decorticating furnace, wherein they are subjected to anintense heat for a suflicient length of time to scorch the skin withoutdamaging the meat of the fruit. The seeds and scorched skin are thenremoved and after washing the fruit it is packed in cans which aresealed and heated to a sterilizing temperature.

The canning of the pimientos is an expen sive operation, and it is anobject of the pre-- sent invention to provide a method for preservingthe fruit and to thereby avoid the necessity of such canning. It is afurther object to preserve the pimiento in such manner that it may beremoved from the preserving solution and used directly in thepreparation of food products, such asrelishes; Other objects will becomeapparent.

In carrying out my improved process, the pimientos, after beingsubjected to the de-- corticating, washing and cleaning steps describedabove, are placed in a cooker and acetic acid and salt are added in thefollowing proportions: To 80 lbs. pimientos, 12

lbs. of 24% acetic acid solution and 8 lbs. salt are added. The'cookeris then heated until the mixture is brought to a temperature of about180 to 200 F., and is maintained at 5 this temperature about 15 minutes,or until Application filed September 19, 1930. Serial No. 483,134.

aciatic acid, and about six to eight percent of sa 1;.

- Thisproduct may be used directly in the preparation of relishes andsalad dressing where the absorbed ingredients are needed as seasoningmaterials. If it is desired to use the pimientos in the preparation offood products in which the salt and acetic acid would be objectionable,the salt and acetic acid may be washed from the fruit with water. Theacetic acid is added preferably in the form of vinegar, for example, aswine vinegar, and if additional acetic acid is required to give theproper acid concentration, the vinegar may be fortified by adding aceticacid. Also, the procedure may be carried out by heating the cleanedpimientos in an acetic acid or vinegar solution alone, after which thesalt is added to the fruit as it is the barrels.

The particular proportions and procedure which have been described maybe varied and it is not intended to restrict the invention to theparticular embodiment given. The terms which have been employed are usedin their descriptive sense and not as limiting the scope of theinvention, it being intended to include within the scope of the appendedclaims all equivalents of the procedures and ingredients described.

What I claim is v 1. A method for treating pimientos comprising heatingthe pimientos in the presence of acetic acid and salt.

2. A method for preserving pimientos comprising heating them to atemperature of about 180 to 200 F. in the presence of acetic acid andsalt.

3. A method for treating pimientos comprising removing the skin, washingthe fruit and heating it in the presence of acetic acid and salt. v

4- A method for treating pimientos c0mprising heating the pimientos inthe presence of acetic acid and adding salt.

put into 5. A method for treating pimientos comprising heating them inthe presence of vinegar and salt.

6. A preserved pimiento containing absorbed acetic acid and salt.

7. A preserved pimiento containing about three to three and one-halfpercent of acetic acid and six to eight percent of salt.

In testimony whereof, I have signed my name to this specification this9th day of September, 1930.

' JOHN H. JONES.

